Huh? Barbecue sauce? Ed explained that whenever he had collard greens it was with barbecued ribs, and the sauce from the ribs would make its way over to the collard greens, making them taste oh so good. Well, that was enough incentive to try it, and I must agree, collard greens are excellent served with a little BBQ sauce. They are also pretty good on their own with onions and garlic. Our recipe works great as a base; feel free to add the BBQ sauce!
Shopping for Collard Greens
Collards are in the same family as kale, mustard greens, and other hearty greens. The leaves are dark green and the stems are tough. Look for collards that have an even green color and look fresh. Avoid collards that have browned or wilted leaves or show other signs of age. They will keep for several days in your fridge.
How to Prepare Collard Greens
To prepare, cut away the tough stem and slice the greens into thick ribbons. Cook the greens in plenty of fat until they are tender and silky. Young, fresh greens are usually ready in about 15 minutes, but older, tougher greens can take up to 45 minutes.
More Recipes With Collards and Kale:
Southern-Style Collard Greens Collard Greens with Bacon Sautéed Kale with Smoked Paprika Kale with Sausage and White Beans Kale Salad with Balsamic Dressing
Sauté onion until transparent, a couple of minutes. Add garlic and and cook until fragrant, about 30 seconds. If you want, serve with barbecue sauce.
